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Slow Cooked Moroccan Lamb Shanks
i have another recipe for moroccan lamb shanks that we really enjoy, but i thought i would experiment a bit more the other day with some more flavours. we really enjoyed how they turned out and for us the flavour had just the right amount of spice. i cooked ours on the stove top on a really low heat for about 4 1/2-5 hours and the lamb came out falling off the bone as lamb shanks should. i am not sure how long these would need in a slow cooker as i do not own one, so if anyone does them that way please let me know.
complex17 ingredients8 preparation steps
Ingredients
- lamb shanks
- olive oil
- onion
- garlic cloves
- cumin
- ground coriander
- cinnamon
- cayenne pepper
- fresh ginger
- white wine
- water
- instant chicken bouillon granules
- tomato paste
- honey
- mango chutney
- dried apricots
- cornflour
Preparation
- 1heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over
- 2heat remaining olive oil in a large saucepan , add onion and garlic , cook until onion softens
- 3add cumin , coriander , cinnamon , cayenne and ginger , stir until fragrant
- 4add wine , water , stock granules , paste , honey and chutney , bring to the boil , add lamb shanks , reduce heat to low , cook , covered , for approx 41 / 2-5 hours , until lamb is falling off the bone , turn shanks several time during cooking
- 5about 10 min's before the end of cooking , add apricots , stir to combine
- 6remove shanks and cover with foil to keep warm
- 7mix a little water with the cornflour , add to liquid , bring to the boil , stir until sauce becomes a gravy consistency , it will not be super thick
- 8i served ours over couscous and poured the sauce around the dish